“Dry-fried whatever’s-in-the-fridge” has become a staple in our house. It’s loaded with flavor, works with just about any protein (turkey, venison, duck, pork, chicken, tofu) and comes together in minutes.

These Sichuan turkey wontons are yet another reason to save those wild turkey thighs if you don’t already.

I love everything about dan dan noodles. Simple preparation, complex flavors, carbs, a touch of heat, and a ton of umami.

This recipe for gung bao turkey is the original ancestor of the American-Chinese takeout classic, Kung Pao Chicken. But the resemblance between the two is about as close as a Butterball is to a wild turkey- one can barely stand up on its own, and the other might stab you.

Smash burgers are my favorite version of a burger.

A versatile recipe that works with just about any protein, comes together quickly, and reheats as leftovers well.

Throw together this spicy, bright, and satisfying meal when you’re short on time but seeking flavor.

Comforting, bright, and enlivening, pho has always been my go-to comfort dish. It’ll make you feel like a fresh blade.

Fast, satisfying, and feels like (our) home.

A deeply savory, rich and complex one pan dish that you can whip up in 15 minutes. A go-to, late night, weekday dinner.

Extra crispy skin is worth some extra effort.

Black duck and dumplings is a treasured, traditional dish on the Eastern Shore of Virginia.

I’d never had woodcock before, so I figured, what better way to eat these birds than to baste them in some aromatic butter?

The turkey is lean, with just a hit of fat from the skin, heavy on the pepper and garlic, extremely savory yet light.

Fried turkey & grown-up spice.

Pheasant confit is a fantastic way to make use of the often-overlooked legs and thighs.

Odds and ends for the end of duck and goose season.

Tamales and geese share something in common- there never seems to be enough of them in our freezer.

There's not much to this recipe- smash the ingredients together, rub the doves, and broil them. That's all there is to it.

Pupusas are so easy, delicious, and a great way to use up some odds and ends from butchering a bird.

Rice-a-roni and the fallibility of memory.

Is there anything better than buffalo sauce? Rich, spicy, and slightly tangy, it's a unique American flavor that has no substitute.

We almost always serve this gravy with biscuits and a bunch of fresh black pepper. It’s best served hot after a frigid morning chasing ducks.